Recipes
Smoked Sablefish Carpaccio
This recipe is prepared with Acme's one of a kind smoked sablefish, also known as Alaskan black cod. Our Sablefish comes seasoned with Hungarian paprika. For this sablefish carpaccio dish, the paprika is enhanced with a unique wasabi spiced cream sauce that creates an appetizer that provides an easy option for any time of day, any day of the week. The addition of orange slices, lime juice, and manzanilla olives round out the flavors to make this a sweet and sour, salty and savory dish that will awaken your mouth to a world of smoked fish flavor. Feel free to substitute nova smoked salmon for sablefish in this dish. All of the smoked salmon superfans out there will find equally delicious results with this substitution.
Directions
In a small bowl, combine wasabi paste and water, mixing to combine. Add sour cream, stirring until well incorporated, then set aside. Fan three slices of smoked sable (or smoked salmon) on each of four plates.
Combine the orange, grapefruit, lime juice, parsley, and olives in a bowl and mix gently. Divide among plates, mounding in the center.
Sprinkle with sea salt and pepper. Drizzle with wasabi cream and garnish with lime juice. Serve immediately.
Prep Time
10min
Serves
4people
Ingredients
For wasabi cream sauce:
- 2 teaspoons wasabi paste
- 3 tablespoons water
- 1⁄4 cup sour cream
For the smoked fish carpaccio:
- 12 slices smoked sable (can substitute nova smoked salmon)
- 2 blood oranges and/or navel oranges (peeled, pit removed, cut into segments)
- 1 lime (for lime juice)
- 1⁄2 cup chopped fresh flat leaf parsley
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons olives (sliced pitted manzanilla olives, or small green olives)
- 1 dash coarse sea salt
- 1 dash fresh ground black pepper
Featured Products
3 oz. Smoked Sablefish
Cold Smoked
Wild Caught Hot Smoked Sablefish
Hot Smoked
3 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Traditional Scottish Smoked Salmon
Cold Smoked
3 oz. Wild Coho Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Organic Smoked Salmon
Cold Smoked
This recipe is prepared with Acme's one of a kind smoked sablefish, also known as Alaskan black cod. Our Sablefish comes seasoned with Hungarian paprika. For this sablefish carpaccio dish, the paprika is enhanced with a unique wasabi spiced cream sauce that creates an appetizer that provides an easy option for any time of day, any day of the week. The addition of orange slices, lime juice, and manzanilla olives round out the flavors to make this a sweet and sour, salty and savory dish that will awaken your mouth to a world of smoked fish flavor. Feel free to substitute nova smoked salmon for sablefish in this dish. All of the smoked salmon superfans out there will find equally delicious results with this substitution.
Ingredients
For wasabi cream sauce:
- 2 teaspoons wasabi paste
- 3 tablespoons water
- 1⁄4 cup sour cream
For the smoked fish carpaccio:
- 12 slices smoked sable (can substitute nova smoked salmon)
- 2 blood oranges and/or navel oranges (peeled, pit removed, cut into segments)
- 1 lime (for lime juice)
- 1⁄2 cup chopped fresh flat leaf parsley
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons olives (sliced pitted manzanilla olives, or small green olives)
- 1 dash coarse sea salt
- 1 dash fresh ground black pepper
Featured Products
3 oz. Smoked Sablefish
Cold Smoked
Wild Caught Hot Smoked Sablefish
Hot Smoked
3 oz. Nova Smoked Salmon
Cold Smoked
4 oz. Traditional Scottish Smoked Salmon
Cold Smoked
3 oz. Wild Coho Smoked Salmon
Cold Smoked
3 oz. Wild Sockeye Smoked Salmon
Cold Smoked
3 oz. Organic Smoked Salmon
Cold Smoked
